MEAT POCKETS "PODMOSKOVNYE" AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of dough products with filler. SUBSTANCE: method involves kneading dough; holding for 35-40 min; preparing meat farce and adding onion, garlic, salt, and flavoring additives; forming meat pockets; freezing, tumbling and packing; kneading dough by mixing eggs and salt in water having temperature of 31.5-44.0 C, adding flour containing at least 23% of crude gluten having temperature of 16.0-21.5 C, mixing for 15-40 min until obtaining plastic dough having temperature of 25.5-28.5 C and moisture content of 37.5-42,0%; preparing farce by grinding and mixing farce components while adding water in an amount of at least 18% by weight of raw meat, with raw meat components including first-grade trimmed beef containing no more than 6% of connective tissue, fat trimmed beef containing no more than 35% of fatty and connective tissue, semi-fat trimmed pork containing no more than 50% of fatty tissue, raw meat components being used in the ratio of (25.5-26.5):(3.5-4.5):(25.5-26.5). According to other version, dough kneading involves using mixture of baker's wheat flour and macaroni flour. EFFECT: improved quality, increased organoleptical properties and biological value of ready product, with traditional flavor combination being kept, and reduced production costs. 56 cl